Step 2: On a cookie sheet, toss prepped broccoli in olive oil, salt and pepper. Roast in the preheated oven for 15-20 minutes, or until lightly browned.

Step 3: Scrub the sweet potato clean, poke a few times with a fork, then microwave for about 5 minutes, or until fully cooked and soft. Remove from peel, mash innards in a small bowl and set aside.

Step 4: In a heavy pot, heat butter and oil together. Add chopped onion and cook on medium heat for 5 minutes, then stir in rice, coating with butter mixture. Deglaze with vermouth.

Step 5: Have stock simmering on the stove for easy access. Add a cup of warm stock to the rice, stir, bring to a boil and let it absorb. Stir in the sweet potato. Keep adding about a 1/2 cup of stock at a time, letting the liquid evaporate each time, until the four cups of stock have been used. Stir, stir, stir! From start to finish this process will take about 22-25 minutes.

Step 6: Keeping the risotto on low, stir in the cheese and the cooked stalk rounds of the broccoli. Dish it out and top with a few of the roasted florets. Season with pepper and maybe a little extra Parmesan.

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